# Champagne Devaux Cœur des Bar Rosé (NV)

- **Producer:** Champagne Devaux
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 5–7 °C
- **Aromas & flavours:** strawberry, raspberry, red cherry, rose, biscuit, brioche, pastry

## About this wine

Champagne Devaux Cœur des Bar Rosé is a non-vintage rosé Champagne from the Côte des Bar region of Champagne, France. The wine is produced by Champagne Devaux, part of the Union Auboise cooperative, which emphasizes quality and respect for the land. The name 'Cœur des Bar' signifies its origin in the heartland of Pinot Noir. The blend is dominated by Pinot Noir (80%), with Chardonnay making up the remaining 20%. This cuvée is crafted to reflect the characteristics of its terroir and the winemaking expertise of Maison Devaux.

## Interesting facts

- The name 'Cœur des Bar' means 'Heart of the Bar', highlighting its origin in the Côte des Bar.
- Features 80% Pinot Noir, a high proportion for Champagne.
- Includes 5% rosé de saignée (skin contact rosé) for color and complexity.
- Chef de Cave Michel Parisot was named 'Sparkling Winemaker of the Year' in 2020.

## Food pairing

The wine's lively acidity cuts through richer elements like butter sauces and creamy cheeses, while its fruity notes complement dishes with fruit or subtle sweetness. The structure provided by the Pinot Noir makes it versatile enough for light proteins and seafood.

## Wine making process

Champagne Devaux Cœur des Bar Rosé is produced using the traditional Méthode Champenoise. The blend consists of 80% Pinot Noir and 20% Chardonnay. A portion of the Pinot Noir includes 10% red wine and 5% rosé de saignée, contributing to the wine's color and character. The wine undergoes primary fermentation, followed by secondary fermentation in the bottle to create its effervescence. It is aged for a minimum of three years on its lees, a process that contributes to its texture and complexity. The grapes are sourced from selected plots within the Côte des Bar region.